Description
A flavorful Chicken Fajita Casserole layered with tender chicken, vibrant vegetables, and melted cheese, perfect for a comforting family meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 8 small flour tortillas, cut into quarters
- 2 cups shredded cheddar cheese
- 1 cup sour cream (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the sliced chicken breasts. Season with salt, pepper, chili powder, cumin, and paprika. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add the sliced onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté for an additional 5-7 minutes, or until the vegetables are tender and slightly caramelized, stirring occasionally.
- Remove the skillet from heat. Stir in the black beans, corn, and diced tomatoes with green chilies until well combined.
- Preheat your oven to 350°F (175°C).
- In a large baking dish (about 9×13 inches), layer the quartered flour tortillas at the bottom.
- Spoon half of the chicken and vegetable mixture over the tortillas, spreading it evenly. Sprinkle about 1 cup of shredded cheddar cheese on top.
- Repeat the layering process: add another layer of tortillas, followed by the remaining chicken and vegetable mixture, and top with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for 5-10 minutes before serving. Scoop portions onto plates and top with sour cream and fresh chopped cilantro.
Notes
- For a spicier dish, add jalapeños or use spicy diced tomatoes.
- For a vegetarian version, substitute chicken with additional beans or sautéed mushrooms.
- Experiment with different types of cheese for a unique flavor.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes